Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

1 lb skinned chicken,Boned
1 breasts cut into 1 inch
1 cubes
2 T corn oil
4 md onions,chopped
2 lg green peppers,coarsly
1 chopped
3 lg garlic cloves,Minced
1 t cumin
1 t oregano
1/2 t thyme
1 salt
1 pepper
1/2 lb ground round
2 bay leaves
3 T chili powder
3 cn tomatoes,Undrained
1 (1 lb ea)
1 sm avocado cut into 1/4 in.
1 dice
1 c plain lowfat yogurt
1/3 c fresh cilantro or,Minced
1 italian parsley

Wrap Chicken Freeze Until Firm, But Not Solid. Grind Coarsely in
Processor, Using OnOff Turns. Heat Oil in Large Dutch Oven Over
Medium-High Heat. Add Onions, Green Peppers Garlic Cook Until
Golden Brown, Stirring Frequently, About 15 Min. Mix in Cumin,
Oregano, Coriander Thyme Stir 2 Min. Add Chicken, Ground Round
Bay Leaves. Cook Until Meat Chicken Are No Longer Pink, Breaking Up
With A Spoon, About 5 Min. Add Chili Powder. Reduce Heat To Medium
Cook 5 Min, Stirring Frequently. Add Tomatoes, Breaking Up Large
Pieces With A Spoon. Mix in Tomato Paste, Salt Pepper. Reduce
Heat, Cover Simmer 45 Min., Stirring Occasionally. Uncover, Reduce
Heat To Lowest Setting Cook 1 1/2 Hours, Stirring Frequently Near
End Adding Water If Necessary, To Prevent Buring. Adjust
Seasoning.(Can Be Prepared 1 Day Ahead Refrigerated.) Sprinkle
Avocado With Lemon Juice. Ladle Chili Into Large Soup Bowls. Spoon 2
T. Yogurt in Center Of Each. Top With Diced Avocado And Minced
Cilantro. Serve Hot.

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